【450万回再生人気レシピ】完全保存版！何個でも食べられる！軽やか&ジューシー！王道おうち唐揚げの作り方／ Home-style Fried Chicken

【450万回再生人気レシピ】完全保存版！何個でも食べられる！軽やか&ジューシー！王道おうち唐揚げの作り方／ Home-style Fried Chicken

Hi everyone! The fact that I’m here today means only one thing… it’s the, “Chicken Never Fails,” series! Hi everyone I’m Koh Kentetsu Today we’re making a dish for the, “Chicken Never Fails” and “Brown is Beautiful” series I want to share with you guys the KING of, “Brown is Beautiful,” which is… Kara-age (fried chicken) This is a perfect opportunity to share the king of “Brown is Beautiful,” the kara-age with you guys So what kind of kara-age will I be making? There’s various types. Like ones with the thick, crunchy batter or fluffy ones with an egg batter which are more tender but I’ll be going for the… this A light, crispy batter coating a tender, juicy chicken a crispy and juicy kara-age That’s the kind of kara-age I’m aiming for With lots of useful tips throughout We’re going to use 2 pieces of chicken thighs because thighs are juicier Let’s cut these Size is important here this is a MASSIVE thigh Roughly… 40g a piece would be good Like this… this is about 40g A large thigh is about 300g so you can that into roughly 7-8 pieces 1st TIP of the day To get these really crisp and juicy MOISTURE is the ENEMY So blot them really well You don’t want any excess moisture or bits of blood so use a paper towel like this to absorb any excess moisture. This is IMPORTANT For the marinade: very basic ingredients, salt… salt (1/3 tsp), soya sauce (1 TBSP) grated ginger (1 knob) I like to add a bit more ginger but that’s up to you Sake (cooking wine 1 tsp) We don’t want to add too much liquid here Massage it in well Make sure nothings left behind Any liquid will prevent these from getting crispy so the amount of liquids used in marinades should be MINIMAL Using salt for flavour is the point here So once you get them like this marinate these for about 15-20 minutes So after 15 minutes, they look like this If you have any liquid coming out be careful In order to get these crispy it might seem fussy but blot them again for moisture Please remember that MOISTURE is the ENEMY For the batter we’re using cornstarch (4 TBSP) We’re aiming for crispy and juicy kara-age so I’m using cornstarch, instead of flour I think they end up crispier this way Sprinkle it over This is a LIGHT batter just a light dredging It coats the meat to keep the juices in like wearing a thin, light jacket Before we start frying there’s ONE thing I’d like you guys to do which is… this is the MEAT side this is the SKIN side A crispy texture comes from the skin side So try to cover the meat with the skin as much as possible that way, you get a juicier piece with still a good crispy bite A secret technique called, skin-wrapping Stretching the skin and wrapping it around the meat Doing this beforehand, makes frying easier stretch the skin over the meat like this see like this kind of like making a little packet So how do we know when the oil is hot enough? Some people test with chopsticks, or throwing in a piece batter but for ME, the simplest way is to use these small pieces that broke off I use these to test the oil See there! That’s good! I use the little guys to test the oil You can tell right away, if the oil is hot enough. See, this is ready Remember… the skin-side out the thin batter, just a light dusting stretch out the skin as much as possible and drop them in If you’ve got a big pan, you can do one big batch but I just have a small pot today so I’m going to fry these in 2 batches Put them in fast like this Now, the oil temperature WILL go down and as the temperature slowly comes back up the meat cooks and crisps up so don’t be afraid to add a bunch of pieces into the oil Turn up the heat if needed we fry these at a higher temp than you would expect We’ll fry these for about 4 minutes 4-5 minutes. Don’t touch them once they’re in Don’t touch them for about 2 minutes After 2 minutes, check to see if you can flip them over *flip them over after 2 minutes or so* For the last one minute, turn up the heat even more Take them out of the oil for a few seconds let them aerate and breath for a bit It gets crispier this way Ok…they’re looking GREAT. 1st batch done Another TIP here for draining the oil Start placing them from the farthest point farthest from the pot, skin-side up Skin-side MUST be facing up because… if you have them skin-side down the oil sinks to the bottom and the skin will get soggy and the crispy factor goes down Something to keep in mind Before moving on to the 2nd batch skim off any bits and pieces that might burn Same way for batch 2, stretch out the skin These are done too let’s take out the 2nd batch Shake off the excess oil and let it drain Last TIP of the day The meat is actually continuing to cook on this tray the residual heat is cooking the meat through so if you over-cook it in the oil, it’ll dry out so take it out a bit early and let them rest on the tray like this for the last bit of cooking I can tell, just by picking them up that these are crispy! Making a tower like this… makes them look more delectable I love lemon so I’m going with a half All done! I think this is going to be PERFECT So here is our crispy, juicy, home-style kara-age What a great colour Cheers *gulp, gulp* *satisfying sigh* There’s nothing like having beer with a plate full of kara-age waiting for you Well then! Itadakima-su (bon appetite) I love it. I love it TOO much. Just looking at them… they’re looking good They’ve been sitting here for a bit, but they still feel crispy against my chopsticks Dive…and bounce D&B!! Since we’re having kara-age also a shower! Some people don’t like lemon so just on my piece here Can you hear the crispiness? SOOOO crispy! This is a thoroughly though-out recipe bite-size morsels the marinade…how to batter them…frying techniques It’s truly great Every step and ingredient have a purpose getting rid of the moisture…having a light batter with the cornstarch makes it light and crispy and the cooking time…Frying on high heat and not over-cooking draining the oil and letting it rest allows the juices to redistribute and cooks it through Please follow through with these steps and… I often get asked, “what about chicken breast?” The breast meat turns out really juicy as well. You must try it but the breast has little skin on it so you don’t get as much of the crispiness compared to the thigh meat I still have a TON of other kara-age recipes different batters…different textures… different the marinades…ways of frying… There are lots of different ways to make kara-age so we’re going to continue with these series So stay tuned! Kara-age is KING Thanks for watching Please subscribe to our channel Excuse me while I keep eating

『チキンは裏切らない』シリーズ×King of Brown is Beautiful！
今回は皆さんからのリクエストも多かった唐揚げです！

【チャプター】
00:00 オープニング
01:58 下ごしらえ
06:55 調理
11:53 試食

■ころもさっくり！お肉ジュワ～！王道おうちから揚げ
【材料（3～4人分）】
・鶏もも肉：2枚（１枚約250～300ｇ）
※から揚げ用にカット済みのもの2枚分でもOK。サイズが小さい場合は揚げ時間を短めにしてください。
●下味
・しょうがのすりおろし：1かけ
・塩：小さじ1/3
・しょうゆ：大さじ1
・酒：小さじ1
・揚げ油、レモン：各適宜
・片栗粉：大さじ4

【ポイント】
D&B&S

◆コウケンテツpresentsテツコウの部屋
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＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
Koh Kentetsu Kitchen
（料理研究家コウケンテツ公式チャンネル）
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大阪府出身、お料理のお仕事をしております。
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料理に限らず、いろいろな情報をお届けします。
料理や企画のリクエストも随時受け付けておりますので、
コメントをお待ちしてます！！

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